The pumpkin meatballs are irresistible appetizers and extremely easy to make. As you will see, these meatballs will be very soft, with a melty heart that will win you over. They are also an ideal version for those on a vegetarian diet, or for those like me who sometimes want to vary in the kitchen. The taste is truly indescribable, you have to try them! I assure you that you will always make them this way because everyone will like them. The pumpkin meatballs are also perfect finger food, ideal for accompanying any lunch, dinner, or buffet.
We can cook the pumpkin meatballs in the oven or in the air fryer, for faster cooking. Below, in the procedure, you will find both cooking methods so you can choose the one you prefer. Alternatively, they can also be made in a pan or fried in hot oil: so you have 4 different cooking options!
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CHECK OUT THESE “MEATBALL” RECIPES TOO, EACH AS GOOD AS THE NEXT:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1.1 lbs pumpkin
- 1 cup breadcrumbs (+ for coating)
- 1.8 oz grated parmesan
- 1 egg
- 2 oz provola cheese
- to taste parsley
- to taste salt
- to taste extra virgin olive oil
Tools
- Air Fryer
Steps
First, we cook the pumpkin. We cut it in half and cook it in the oven or in the air fryer until it is soft. If you choose to cook it in the oven, it will take about 50 minutes at 392°F, while in the air fryer it will take 40 minutes at 356°F. Once ready, we take the pulp and blend it with a mixer or hand blender, until it is reduced to a puree. Meanwhile, we cut the provola into cubes.
We pour the pumpkin puree into a bowl and add the egg, the breadcrumbs, the parmesan, the salt and mix, combining the ingredients well. We take a spoonful of the mixture and shape it into a round shape with our hands. We place a piece of provola in the center and close it to form a meatball, then do the same with the rest of the ingredients.
On a plate, we pour the breadcrumbs to which we add finely chopped parsley and a pinch of salt. We roll the meatballs in the coating and transfer them directly into the basket of the air fryer or onto a baking sheet if you will cook them in the oven. We add a spritz of EVO oil on top.
We cook in the air fryer at 374°F for 18 minutes, turning them in the last 5 minutes. Alternatively, we cook them in a hot oven at 392°F for 25 minutes. Alternatively, we can make them in a pan with a drizzle of oil, until golden, or directly fry them in abundant seed oil for a few minutes.
Serve and enjoy the pumpkin meatballs. Bon appetit!
Tips for You
✔ You can use the pumpkin you prefer; I chose the butternut squash, but the delica, hokkaido, or your favorite will work just fine.
✔ You can also choose not to add the provola, it’s an optional ingredient.
✔ I recommend using the BBQ net to insert directly into the non-stick basket of your air fryer: the mesh protects the non-stick basket (which will stay like new) and allows food to cook evenly, letting air circulate 360 degrees. You can find it on Amazon by clicking here.
✔ Alternatively, you can use the perforated baking paper, which allows air to pass from bottom to top. You can find it on Amazon by clicking here: link.
✔ For this recipe, I used the air fryer COSORI 4.7 that you can find on Amazon by clicking here.
Don’t miss the latest recipe for 👉 baked apple in air fryer with Greek yogurt, cinnamon, and walnuts: a snack so delicious and easy to make that it takes just a few minutes!
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